Directions:
- Preheat oven to 375°F.
- Remove any dirt from mushroom caps with a damp towel and place in a 9X13, tops down.
- Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.
- Flip caps over so the tops are up and bake caps in over for 8 - 10 minutes, (if there is any excess moisture, it will drain out of the mushroom when baking instead of pooling inside, causing the mushroom to become soggy).
- Cut mozzarella balls in half and place in a bowl. Add pimento or sun-dried tomato, olives, pesto, salt, and pepper, and stir. (For increased mushroom flavor, finely chop and saute the mushroom stems in olive oil and add to filling mixture.).
- Fill each cap with the mixture and drizzle with marinade. Bake caps for 8 - 10 minutes more, or until most of the cheese is melted.
- Garnish with fresh basil leaves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.33 Kcal (2463 kJ) | ||
| Calories from fat | 518.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.65g | 89% | |
|---|---|---|---|
| Cholesterol | 25.77mg | 9% | |
| Sodium | 447.69mg | 19% | |
| Potassium | 467.31mg | 10% | |
| Total Carbs | 8.98g | 3% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 9.94g | 20% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 254.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 250.28 Kcal (1048 kJ) | ||
| Calories from fat | 220.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.52g | 89% | |
|---|---|---|---|
| Cholesterol | 10.96mg | 9% | |
| Sodium | 190.45mg | 19% | |
| Potassium | 198.8mg | 10% | |
| Total Carbs | 3.82g | 3% | |
| Sugars | 2.21g | 21% | |
| Dietary Fiber | 0.85g | 8% | |
| Protein | 4.23g | 20% | |
| Vitamin C | 3.4mg | 13% | |
| Iron | 0.2mg | 2% | |
| Calcium | 108.1mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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